Oven-baked sea bass in a salt crust is a simple yet elegant way to prepare fish. The salt forms a crust around the fish, sealing in moisture and infusing it with subtle flavors without making it overly salty. Once baked, the crust is cracked open to reveal perfectly tender and moist sea bass.
Preparation Time
- Prep time: 30 minutes
- Cook time: 35 minutes
- Total time: 65 minutes
Ingredients (for four people)
- 1 whole sea bass (about 2-2.5 lbs), cleaned, with scales removed
- 4 lbs coarse sea salt (you can use a mix of sea salt and kosher salt)
- 4 egg whites
- 2 lemons, sliced
- 3-4 sprigs of fresh thyme or rosemary
- 2 garlic cloves, smashed
- Olive oil for drizzling (optional)
- Fresh herbs for garnish (parsley or thyme)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Step 2: Prepare the Salt Mixture
Mix the coarse sea salt with the egg whites in a large bowl. The egg whites will help the salt harden and form a crust around the fish.
Step 3: Stuff the Sea Bass
Pat the sea bass dry with a paper towel. Stuff the cavity of the fish with lemon slices, garlic cloves, and fresh thyme or rosemary.
Step 4: Create a Salt Bed
Spread about a 1-inch thick layer of the salt mixture on a baking sheet lined with parchment paper. Make it large enough to accommodate the size of the fish.
Step 5: Cover the Fish
Place the sea bass on the salt bed. Then, completely cover the fish with the remaining salt mixture, pressing it down to form a sealed crust around the entire fish. Leave the head and tail exposed, but ensure the body is fully encased.
Step 6: Bake the Fish
Place the baking sheet in the oven and bake for about 25-30 minutes, depending on the size of the fish. A 2 lb fish typically takes about 25 minutes to cook through. You can check the internal temperature with a thermometer, aiming for about 140°F (60°C) in the thickest part of the fish.
Step 7: Crack Open the Salt Crust
Once the fish is cooked, please remove it from the oven and allow it to rest for 5 minutes. Use the back of a spoon or a small hammer to carefully crack open the salt crust. Gently remove the crust and brush off excess salt from the fish’s surface.
Step 8: Serve
Carefully fillet the sea bass, removing the skin and bones. Drizzle with olive oil and garnish with fresh herbs. Serve with lemon wedges on the side.
Tips and Tricks
- Choosing the Right Sea Bass Fish: Look for fresh sea bass with bright, clear eyes and firm flesh. Check out our general principles on choosing fish on the market.
- Flavored salt: You can mix dried herbs (like thyme or rosemary) or lemon zest into the salt mixture for an extra layer of flavor.
- Egg whites: You can substitute the egg whites with water, but egg whites help create a firmer crust.
- Choosing the fish: For the best result, opt for fresh sea bass with clear eyes and a clean smell.
Serving Suggestions
- Serve the sea bass with roasted potatoes or a simple green salad with a lemon vinaigrette.
- Add grilled vegetables like zucchini, bell peppers, or asparagus for a full Mediterranean-inspired meal.
Wine Matching
- General Wine Suggestion: A chilled Chablis or Sauvignon Blanc pairs beautifully with this dish, complementing the light and clean flavors of the sea bass.
- Bulgarian Wine: Try a crisp Dimyat from Bulgaria for a local touch. It offers a refreshing citrus finish that pairs well with the delicate fish.
Storage Suggestions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat in a 300°F (150°C) oven for about 10 minutes, being careful not to dry out the fish.
Nutritional Information (Per Serving)
- Calories: 270 kcal
- Protein: 32g
- Fat: 10g (2g saturated fat)
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Cholesterol: 75 mg
- Sodium: Varies (as some salt is not consumed)
Dietary Modifications
- Low-carb: This recipe is naturally low in carbohydrates.
- Gluten-free: The salt crust method is naturally gluten-free, making it perfect for those with gluten sensitivities.
- Dairy-free: This recipe is also dairy-free.
About the Oven-Baked Sea Bass in Salt Crust
The Oven-Baked Sea Bass in Salt Crust is a traditional method used in Mediterranean cuisine to prepare fish, keeping it moist and flavorful. Sea bass (sea bass, Bulgarian name лаврак) in salt crust is also very popular in Bulgaria. The salt crust traps in the heat and moisture, ensuring the fish is cooked perfectly without drying out. Despite using so much salt, the fish doesn’t taste overly salty because the salt acts as a cooking vessel rather than seasoning.
Cultural Context
Baking fish in a salt crust has been used in Mediterranean countries like Spain and Italy for centuries. Given its impressive presentation and ability to serve a crowd, it is often reserved for special occasions and feasts. The dish is known to have been enjoyed by noble families and is now served in fine-dining restaurants worldwide. Chef Gordon Ramsay has featured this technique on his shows, praising its ability to lock in flavor without overpowering the fish.
